California Dried Plum Board
Technical Bulletin
June, 2006
California Dried Plums Offer Confectioners
A Sweet Solution to Control And Reduce
Fat, Calories, Sugar and Carbohydrates
BACKGROUND
According to the National Confectioners Association, the confectionery industry is $27 billion in annual retail sales (2004). In response to consumer demand for more health-conscious alternatives, a relatively new confection segment has emerged: sugar free, low-sugar, low-carbohydrate, calcium and vitamin-fortified. This segment reached $495 million in sales in 2004 (Packaged Facts). More importantly it is growing at 43% per year.
Increased consumer interest in and new government guidelines for weight control and calorie reduction present confectionery food designers with the biggest challenge of any food for nutritional improvement. One approach is to reduce the fat and sweeteners in chocolate. Another is to attack the fillings. Success with these nutritionally modified confections has been mixed. Similar to bakery products, taste and texture are the problems. Indulgence foods rely on sensory satisfaction as the primary consumer appeal. Recently, sugar alcohols have been used to sweeten confections and have come closest to meeting consumer sensory requirements. Even with reduced fat, calories and carbohydrates, poor taste and texture won't sell indulgence foods because these foods are not purchased as a necessity.
All of this is about to change. California dried plum purees, powders and juice concentrates provide a complete fruit-based system to balance the nutritional composition of confections with flavor, texture and convenience. Multi-functional dried plums can also replace various ingredients to potentially reduce cost. And, because these are natural ingredients, dried plums improve label perception for consumers seeking shorter label declarations with recognized ingredients.
California Dried Plum Sugars--Virtually Sucrose-free
The main sugars found in fresh plums are glucose, fructose and sucrose. Also, sorbitol, a sugar alcohol is present. In general, prune-making plums contain twice as much total sugar at harvest than other varieties of plums.
When compared with fresh prune plums, the concentration of sugar increases in California dried plums, because of dehydration, but there are also qualitative changes in the proportion of individual sugars. The most striking change is the nearly total disappearance of sucrose, which is hydrolyzed to glucose and fructose during processing. The high temperature of drying disrupts cell structure, releasing fruit acids and invertase, which catalyze the conversion during the first few hours of drying.
California prune juice concentrate has a similar sugar profile to dried plums, because it is made from dried plums by hot water extraction. There is virtually no sucrose, and the proportions of glucose, fructose and sorbitol reflect those in dried plums.
SUGAR COMPOSITION OF CALIFORNIA PRUNE PLUMS,
DRIED PRUNES AND PRUNE JUICE
(g/100 g)
Sample Glucose Fructose Sucrose Sorbitol Total
Fresh Prune Plum 3.1 3.3 4.4 2.7 13.5
Dried Plums 23.4 16.0 ND 15.0 54.4
Prune Juice Concentrate
(64° Brix) 30.6 14.5 0.7 17.8 63.6
ND: Non Detected
Source: Stacewicz-Sapuntzakis M. et al, Chemical Composition and Potential Health
Effects of Prunes: A Functional Food? Critical Reviews in Food Science
and Nutrition 41(4): 251-286 (2001), and California Dried Plum Board
Natural Sorbitol Source
No other fruit has as much naturally occurring sorbitol as California dried plums. This sugar alcohol is about 60% as sweet as sucrose and has been shown to be an effective sugar replacement in confections, baked goods and other indulgence foods.
SORBITOL CONTENT OF SELECTED FRUITS
Fruit % Sorbitol
California Dried Plums 15.0
Pears (Bartlett) 2.6
Plums (Purple) 1.7
Apples (Winesap) 0.6
Nectarines 0.6
Peaches 0.5
Apples (Golden Delicious) 0.2
Grapes (Black) 0.2
Grapes (Red) Trace
Grapes (White) Trace
All other Fruits tested* None
* Bananas, cranberries, figs, raisins, apricots,
oranges, lemons, limes, dates, strawberries, pineapple)
Source: Quality Determination of Sugars, G. L. C. Separations of Derivatives; Kline, Davis, A., et al; Journal of AOAC, Vol. 53, No. 6, 1970, PP1198-1202, California Dried Plum Board
Carbohydrate Control…Low Glycemic Response
California dried plums contain about 62.7% carbohydrates per 100 grams. Therefore, when designing nutritionally improved confections, dried plums become a natural consideration. However, the sugars in dried plums do not elevate blood sugar levels rapidly and their glycemic response or index (GI) is in the low range, i.e., 29 +/-4 (Classification proposed by Dr. J. Brand-Miller--high>70, intermediate 56-69, low <55). The reasons for this low glycemic index are due to the variation in sugar profiles and fiber content of dried plums.
The Glycemic Index (GI) measures how fast food is likely to raise blood sugar and can be helpful for those who are monitoring their blood sugar level. Per gram of carbohydrate, foods with a high glycemic index produce a higher peak in postprandial blood glucose and a greater overall blood glucose response during the first two hours after consumption than do foods with a low GI.
Both the quantity and quality of carbohydrate influence the glycemic response. By definition, the GI compares equal quantities of carbohydrate and provides a measure of carbohydrate quality but not quantity. In 1997 the concept of Glycemic Load (GL) was introduced to quantify the overall glycemic effect of a portion of food.1,2,3 As a result, the GL of a typical serving of food is the product of the amount of available carbohydrate in that serving and the GI of the food. The higher the GL, the greater the expected elevation in blood glucose and in the insulinogenic effect of the food.
California dried plums have a Glycemic Index (GI) of 29 (+/-4) and a Glycemic Load (GL) of 10 based on a 60g serving size.
GLYCEMIC INDEX/LOAD OF
DRIED PLUMS AND SELECTED FRUIT
(60g Serving)
Fruit GI GL
Fresh apples* 36 6
Bananas* 52 12
Oranges* 42 5
California Dried plums 29 10
Dried apples 29 10
Apricots 30 8
Dates 103 42
Figs 61 16
Raisins 56 25
* 120g serving size
Foster-Powell K, Holt SHA, Brand-Miller JC, International table of glycemic index and glycemic load values: 2002. Am J Clin Nutr; 76-5, J
Fat Control
California dried plums have a unique blend of both soluble and insoluble fibers along with high levels of naturally occurring sorbitol that mimic many of the textural characteristics of fat. In addition, dried plums also contain about 2% malic acid that has been shown to function as a flavor potentiator in processed foods. Malic acid is particularly effective when replacing fat in confectionery fillings. Two examples of dried plum's fat and carbohydrate reducing capabilities were developed using dried plum powder: chocolate truffles and peanut butter cup.
Reduced Carb/Low Fat Chocolate Truffles*
INGREDIENTS / FILLING(%) / TOTAL
(%)
Fat Free Sour Cream / 27.28 / 20.46
Semisweet Chocolate, Finely Chopped / 24.56 / 18.42
Dried Plum Powder / 12.67 / 9.50
Heavy Whipping Cream / 9.75 / 7.31
Bittersweet Chocolate, Finely Chopped / 6.24 / 4.68
Whey Protein Isolate / 4.87 / 3.65
Inulin / 3.90 / 2.93
Fat Free Half and Half / 3.90 / 2.93
Maltodextrin / 2.44 / 1.83
Polydextrose / 1.95 / 1.46
Crystalline Sorbitol / 1.95 / 1.46
Cocoa, Dutched, De-fatted / 0.49 / 0.37
SUBTOTAL (filling) / 100.00 % / 75.00 %
Maltitol Dark
Chocolate Coating / - / 25.00 %
TOTAL / - / 100.00 %
Procedure:
1. In a small saucepan, stir heavy whipping cream, fat free half and half, fat free sour cream, sorbitol, polydextrose, inulin, maltodextrin, and dried plum powder together. Bring just to a boil over medium heat, stirring constantly.
2. Transfer mixture to a food processor and process until smooth.
3. Stir into semisweet and bittersweet chocolate in bowl, until chocolate is melted.
4. Add dry whey protein isolate and de-fatted cocoa, stirring until evenly dispersed. Cool mixture to room temperature.
5. Cover and refrigerate for at least 8 hours.
6. Spoon chocolate mixture into small mounds onto parchment-covered baking sheets. Chill just until set (about 30 minutes).
7. Melt dark chocolate coating and cool until it is barely warm.
8. Using a small amount of cocoa, roll each mound into a ball.
9. Dip each chocolate ball into melted maltitol dark chocolate coating, shaking off excess.
10. Place in refrigerator 5 minutes, or until coating is set up.
11. Transfer to a shallow pan and refrigerate, uncovered.
12. Once chilled, store in airtight container in refrigerator.
13. Bring to room temperature to serve.
* Recipe was originally developed for the Dried Plum Board by Chef Gale Gand as a low-fat truffle. Fat and carbohydrate content has been lowered further.
Truffle Nutrition Facts
Serving size 20g
Calories 70
Calories from fat 30
% Daily Value
Total fat 3.5g 5%
Saturated fat 2.5g 13%
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 10g 3%
Dietary fiber 1g 6%
Sugars 3g
Sugar alcohol 3g
Protein 2g
Source: California Dried Plum Board
Reduced Carb/Low Fat Peanut Butter Cup
INGREDIENTS / COMPONENTS(%) / FINAL
(%)
Peanut Butter, Reduced fat / 33.44 / 20.99
Water / 17.01 / 10.67
Peanut Flour, Dark Roasted / 16.74 / 10.50
Maltitol / 15.99 / 10.03
Dried Plum Powder / 7.64 / 4.79
Whey Protein Isolate / 4.94 / 3.10
Inulin / 2.62 / 1.64
Oat Fiber 300 / 0.73 / 0.46
Polydextrose / 0.73 / 0.46
Peanut Flavor / 0.17 / 0.11
SUB TOTAL 1 / 100.00 % / 62.75 %
Maltitol Dark
Chocolate Coating / - / 37.25
SUB TOTAL 2 / 100.00 % / 37.25 %
TOTAL / - / 100.00 %
Procedure:
1. Mix peanut butter, maltitol syrup, polydextrose, and part of the water together with paddle on low speed, just until combined.
2. Add all remaining dry ingredients and blend to incorporate.
3. Add remaining water, while beating on low. Beat until mixture comes together.
4. Use maltitol dark chocolate coating to line bottom and side of a 1-inch paper liner. Place at
40˚ F for 5-10 minutes, or until set.
5. Fill with peanut butter filling. Seal by covering top with maltitol dark chocolate coating, placing at 40˚ F for 5-10 minutes.
Peanut Butter Cup Nutrition Facts
Serving size 19g
Calories 70
Calories from fat 35
% Daily Value
Total fat 3.5g 6%
Saturated fat 2g 11%
Cholesterol 0mg 0%
Sodium 40mg 2%
Total Carbohydrate 10g 3%
Dietary fiber 1g 6%
Sugars 1g
Sugar alcohol 6g
Protein 3g
Source: California Dried Plum Board
Conclusion
The confectionery market continues to evolve in multiple ways responding to consumer's changing taste as well as nutritional preferences. "Zero guilt" is one reason consumers are migrating to less fattening treats. Variety is another reason. In the past, the sugar-free confectionery category was limited to hard candy and chocolate aimed at diabetics. Products were produced by companies that specialized in foods for special diets and not by mainstream candy companies. This is no longer the case, however, as confectioners of all sizes enter the reduced carb, reduced sugar, reduced calorie categories.
The search for nutritional and sensory modifications in food design has pushed confectioners into new directions and created opportunities for new ingredients as fillings and coatings. California dried plums unique multi-functional benefits offers confectioners natural solutions to satisfy both sensory and nutritional objectives. As confectioners pay more attention to candy ingredients, labeling implications and marketing claims, dried plums should be a primary consideration.
(1) Salmeron J, Ascherio A, Rimm E, et al. Dietary fiber, glycemic load, and risk of NIDDM in men. Diabetes Care 1997;20:545-50
(2) Salmeron J, Manson J, Stampfer M, Colditz G, Wing A, Willett W, Dietary fiber, glycemic load and risk of non-insulin-dependent diabetes mellitus in women, JAMA 1997;277:472-7
(3) Liu S, Willett W, Stampfer M, et al. A prospective study of dietary glycemic load, carbohydrate intake, and risk of coronary heart disease in US women. Am J Clin Nutr 2000;71:1455-61
For further information contact:
California Dried Plum Board
1-800-729-5992
www.californiadriedplums.org